Corn-on-the-Cob - How to preserve
From:	Joyce, Maine, USA
Comments:	Corn-on-the-cob can also be canned either using hot-pack or raw-pack method.
Ingredients	Preparation
Fresh corn-on-the-cob [do not use overmature corn] Water	Husk and remove silks from corn ears. Wash, sort and blanch ears. Blanch small ears for 7 minutes into boiling water. Blanch medium ears for 9 minutes into boiling water. Blanch large ears for 11 minutes into boiling water. Chill corn ears into cold water, changing water frequently, allowing about the same amount of time for cooling as for blanching. Freeze into moisture-vapor proof containers.